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A production method and technology of pickled vegetables, applied in food preparation, application, food science, etc., can solve the problems of inability to sterilize, lose brittleness, discoloration, etc., achieve good color and brittleness, avoid oxidation, and increase fragrance.
Active Publication Date: 2012-05-02
MIDU COUNTY LAOTUGUAN GREEN FOOD
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Problems solved by technology
However, in the existing production technology of pickled vegetables, there are still some important technical bottlenecks, such as discolorat
Method used
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Embodiment 1
[0016] A kind of preparation method of sour pickled vegetables of the present invention, comprises following process step:
[0017] 1) Sorting and cleaning: After the raw materials are purchased, the green vegetables, commonly known as "bitter vegetables", are sorted to remove unqualified yellow leaves and impurities, and after cutting off the rhizomes, clean the green vegetables one by one;
[0018] 2) Salting: Put the vegetables layer by layer into a clean fermentation tank. After the vegetables are placed in a layer, sprinkle with 8% salt by weight of the vegetables, and operate sequentially to compact the vegetables layer by layer until the mouth of the fermentation tank is about 20 cm, salted at room temperature for 60 to 90 days, the mouth of the fermentation tank was tightly covered with a food-grade plastic cloth bag, and salt was sprinkled on the plastic cloth bag at an amount of 60 kg / square meter;
[0019] 3) Fermentation: Wash the cleaned vegetables after salting o...
Embodiment 2
[0023] In this example, the amount of salt added in step 2) in the salting process is 10% of the weight ratio of vegetables; step 3) in fermentation, 60g of star anise and 100g of Chinese prickly ash; 8% red pepper, 3% pickled ginger, 1% salt, 0.1% monosodium glutamate, 0.6% lactic acid; step 5) packaging and sterilization at 92°C for 20 minutes; the rest of the process steps are the same as in Example 1.
[0024] The pickled vegetables that embodiment 1 and embodiment 2 make have the following product characteristics by the sensory evaluation of 7 people's group:
[0025] ①Color: dark yellow-green, shiny, no rot.
[0026] ②Aroma: It has the unique vegetable aroma and mellow aroma of kimchi.
[0027] ③ Taste: delicious, delicious, salty and sour, crisp and tender texture.
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Abstract
The invention discloses a method for preparing acid-pickled vegetables, which relates to the technical field of salted and fermented foods. The method comprises the following process steps of: (1) sorting and washing; (2) salting; (3) fermenting; (4) seasoning; and (5) packing and sterilizing. The acid-pickled vegetables have good mouthfeel and crispness; and a sealing way of dispersing salt on plastic cloth is adopted, so that air is prevented from entering a fermenting pond, oxidation is prevented in the salting process, and the color, luster and flavor of the acid-pickled vegetables are ensured. Spices are added in the fermenting process instead of the seasoning stage, so that flavoring matters of the spices are better fused into the pickled vegetables under long-time fermenting action, and the fragrance of the product is improved. The salt content of the product is controlled at 6-8 percent; the product can be sterilized at the temperature of 90-92 DEG C for 20-30 minutes without changing the color, luster or crispness of the pickled vegetables; and after product is sterilized at high temperature, the deep yellow-green color is still kept, and brightness is achieved.
Description
technical field [0001] The invention relates to the technical field of salted fermented food, in particular to a method for preparing pickles. Background technique [0002] Pickled vegetables are a traditional Chinese seasoning food. The traditional production method is to wash the vegetables commonly known as "bitter vegetables" every winter and spring, hang them to dry, and cut them into sections after the vegetables become wilted. Sprinkle with coarse salt, mix with chili, pepper, ginger, star anise, cumin and a little cooking wine, then put it in an altar and seal it tightly, and marinate for a month before eating. Although the traditional pickling method can be produced throughout the year, the time of fermentation and maturity and the time suitable for eating are completely different under different seasons and different temperatures. Usually, in spring and autumn, the temperature is 10-22°C, the fermentation and maturity time is 5-8 days, and the best edible period i...
Claims
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Application Information
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